Habanero Mango Hot Sauce

Habanero Mango Hot Sauce created by Rita1652

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at http://www.leeners.com/index.html for directions on canning http://www.leeners.com/hotsauce-about-bottling.html

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • In the food processors add the first 7 ingredients and pulse till small pieces. Add to pot with remaining ingredients.
  • Then when soft about 10 minutes of cooking add to a blender to puree. Carefully place in blender, place a towel over the top, and start blender at the slowest setting and increase slowly so you`ll have no splatter. You can also run your sauce through a hand crank food mill. If one is not available, a kitchen sieve will also work. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop. Run the pulp through the blender adding 1 tablespoon vinegar and then press again. I ended up with 1 tablespoon pulp. Which you can refrigerate the pulp and use to add to whatever you want to kick up. Bring sauce back to a boil.
  • Hot Pack Instructions:

  • To sanitize and prepare your bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water. Bring the pot of water to a boil and boil the bottles for 5 minutes. Turn off heat; remove the bottles using tongs and hold upside down to remove the water. Do not boil the dropper fitments or caps.
  • Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour into the funnel from the measuring cup. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down and let set for 5 minutes; this will sanitize the lid. If you choose to use the tamper proof seals, you can use a hairdryer to shrink them in place over the cap. At this point your bottled sauces should be stored refrigerated.
  • If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops. The plastic restrictors and the liners in the caps cannot be boiled separately.
  • Aging:

  • The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.
  • Take note on Water Bath Canning:

  • Thoroughly wash lids and smaller sized jars (Quart size not recommended) in hot sudsy water, then rinse. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position rack and begin to heat.
  • Fill hot jars with prepared recipe. Leave recommended headspace according to recipe.
  • Wipe jar rims with a clean damp cloth. Position heated lid on jar and screw it on.
  • Place each jar into canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe. Start timing when water begins to boil.
  • After processing, lift rack and hook over rim. Remove jars from canner with your jar lifter. Do not carry jars in canner rack. Set jars on a towel to cool for 12 to 24 hours.
  • When jars are cool, test for a seal by pressing down on center of lid. If lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.
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RECIPE MADE WITH LOVE BY

@Rita1652
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@Rita1652
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"I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at http://www.leeners.com/index.html for directions on canning http://www.leeners.com/hotsauce-about-bottling.html"

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  1. Sherry K.
    Why are you not calling at Thai chili sauce because you're only using for habaneros. I am making it using 16 Habaneros from my garden 2 red hot Chilly's two yellow chillies two mangoes and a can of mango nectar and the rest is by the recipe other than a little cilantro
  2. zeldaz51
    Actually, ripe mangos are not acidic enough to process in a boiling water bath, per the USDA/NCHFP. Green mangoes are much more acidic and safe to BWB.
  3. jjsteich
    I've been making this recipe with modifications for just over a year now. I started around September of 2015. When I say modifications, I substitute chiles based on what I have available. Last year, I had some dried aji from a friend in Ecuador that I substituted for the thai chile peppers. Also, years ago, a favorite commercial habañero sauce of mine used allspice and cloves, so I added 1/4 tsp of allspice and 2 or 3 whole cloves and about an inch of fresh, raw ginger root. I cut back on the sugar by about 25%, and I use apple-cider vinegar instead of white vinegar. I have been giving out 4 oz jars at work and to my family--and even the ones who don't like fiery hot salsa come back for more. I searched high and low for a good hot sweet mango habañero salsa and this one is the most reliable base. I just made a holiday batch a few days ago. Habañero peppers-stemmed & seeded, Ghost peppers-stemmed & seeded, and Northern Lights unseeded (they are the closest to aji I can find here in the US). This one is the hottest yet. Maybe even thermonuclear. One other tip: around here, Ataulfo mangos are available from about February to June. They make a sweeter and less fibrous mango base than the Palmer/Kent/Tommy Atkins varieties.
  4. jjsteich
    Added spices, substituted apple cider vinegar, cut back on sugar, substitute pepper varieties, and I don't strain or blender it after cooking.
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